MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Hungarian-Style Pork Paprikash
Categories: Pork, Vegetables, Chilies, Herbs, Pasta
Yield: 6 Servings

2 tb All-purpose flour
1 tb Paprika
1/4 ts Cayenne pepper
1/4 ts Black pepper
1 lb Pork tenderloin; trimmed, in
1 " pieces
1 tb Olive oil
29 oz (2 cans) fire-roasted diced
- tomatoes; undrained
8 oz Can tomato sauce
2 md Carrots; halved lengthwise,
- quartered
1 md Yellow bell pepper; in thin
- strips
8 oz Dried whole wheat or
- multigrain fettuccine
1/4 c Dairy sour cream or plain
- Greek yogurt
Snipped fresh parsley (opt)

In a plastic bag combine the first four ingredients
(through black pepper). Add meat pieces, a few at a time,
shaking to coat. In a large skillet heat oil over
medium-high heat. Add meat; cook 5 minutes or until
browned, stirring frequently. Drain off fat.

Stir in the next four ingredients (through sweet pepper).
Bring to boiling; reduce heat. Simmer, covered, 10
minutes, stirring occasionally.

Meanwhile, cook pasta according to package directions;
drain. Stir pasta into meat mixture. Top with sour cream
and, if desired, sprinkle with parsley.

Makes: 6 servings

Better Homes & Gardens | May 2016

MM Format by Dave Drum - 28 May 2016

Uncle Dirty Dave's Archives

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